Barbecue/Expert Profile


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Expertise

Feel free to ask me any questions you have about barbecue! I have had the pleasure of working for a Zagat rated barbecue restaurant for many years, and I have also participated in several barbecue competitions including the American Royal and Memphis in May. I am familiar with cooking beef, pork, any poultry, lamb, seafood, game meats, bison, cheeses, fruits, and vegetables. I am fearless when I'm near the fire and I'll try to barbecue anything! I am very familiar with cold smoking, hot smoking, and smoke roasting. I have experience cooking on commercial barbecue pits, offset or barrel smokers, upright drum smokers, vertical or bullet smokers, propane smokers, and rotisseries. I am also well-versed in catering. I have cooked for parties large and small, ranging from 8 to 10,000+ people. I enjoy menu planning and product sourcing for any size party.

Experience in the area

Cook, Fiorella's Jack Stack Barbecue of Kansas City, September 1998 to May 2011

Education/Credentials

Microsoft A+ Certification, Johnson County Community College 2009

What do you like about this subject?

I love barbecue because it's almost more of an experience than just a meal. The smell of smoke, the red checkered tablecloths, enjoying an iced tea with your family and friends anticipating the results from the day's labor. There's so many variables with barbecue, so many choices on how and what you want to serve. Sauce or no sauce, rubs or naked, injecting or marinating; you can't go wrong!

Average Ratings

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
sam11/03/15101010 
sam10/24/15101010 
sam10/10/15101010 
sharif07/18/14101010Thank you so much, this helps a .....
Bill06/04/14101010Great advice!

Recent Answers from Kris Yager

2014-11-11 Heat:

Dear Mr Glenn, Thanks for your question. You strike me as a very thorough person. You have done everything i would have done to get your grill back to its ' glory days'. I'm impressed. If it were me, i

2014-06-01 Ducane Rotisserie Won't Stay Lit:

http://vimeopro.com/fisherpaykeltechnical/training-videos/video/70434403.    Ok, for starters; a thermocouple is a fancy way of saying temperature sensor, and a faulty one can most certainly be causing

2014-06-01 Ducane Rotisserie Won't Stay Lit:

Hello Mr Bill, thank you for your question. If you're like me, you are just itching to use your rotisserie! I'm wondering if your grill has a regulator or not. Sometimes the pressure behind these grills

2013-06-12 Lettuce and Tomatoes for 450 Burgers:

Hello Courtney, and thank you for your question.  Wow, that's some party you've got planned! Sounds like a lot of fun!       Some things that came to mind when I saw your question; Are you dressing the

2012-09-25 Pig weight:

Hello Mark, and thanks for the question! I am getting hungry just thinking about enjoying a whole hog smoked to perfection.     The weight of the whole hog from the butcher is usually only relative to

 

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